Hashbrown Casserole: Velvety Interior, Shattering Crust
fromeasychefideas.comeasychefideas.com/recipes/perfect-hashbrown-casserole-secrets
Learn the secrets to the ultimate hashbrown casserole! This easy hashbrown casserole recipe conquers sogginess for a rich, velvety interior and crisp topping.
Ingredients
Instructions
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray. Ensure hashbrowns are fully thawed and patted dry to prevent a soggy texture.
In a large mixing bowl, whisk together 1/2 cup melted butter, condensed cream of mushroom soup, sour cream, diced onions, garlic powder, and smoked paprika until smooth.
Gently fold in the shredded cheddar cheese and the thawed hashbrowns using a spatula until every potato strand is evenly coated.
Spread the mixture evenly into the prepared baking dish. In a small bowl, toss crushed cornflakes with 1/4 cup melted butter, then sprinkle uniformly over the top.
Bake for 45 to 55 minutes until the edges are bubbling and the cornflake topping is deeply golden brown.
Remove from oven and let rest for 10 minutes before serving to allow the starches to set for cleaner portions.
Nutrition
- Calories
- 342 kcal
- Fat Content
- 26.1 g
- Fiber Content
- 1.5 g
- Sugar Content
- 2.2 g
- Sodium Content
- 485 mg
- Protein Content
- 7.8 g
- Cholesterol Content
- 72 mg
- Carbohydrate Content
- 20.6 g
- Saturated Fat Content
- 16.4 g
